Preheat the oven to 100℃

Put the capers on a tray and place in the oven to dehydrate for 1 hour, or until dried. Blend the capers to make a rough powder

Peel the melon and chop into chunks. Blitz in a blender, adding the raspberry vinegar to combine. Set aside in the fridge until ready to serve

Preheat the oven to 150℃/gas mark 2

Place a frying pan over a high heat. Dredge the escalopes of foie gras in the icing sugar then sear them in the hot pan, for about 1 minute on each side. Place in the oven to finish cooking for 4 minutes

To cook the prawns, melt the butter in a frying pan and add the prawns, cooking for only a minute or so on each side. Once cooked, pour in the Passito

To plate, pour a spoonful of the gazpacho onto each plate and place the prawns on top. Add a piece of foie gras and place the dehydrated capers around the plate. Garnish with fresh thyme and add some flakey sea salt to the foie gras